Today you can find my recipe for Moroccan Carrot & Olive Salad over at the Whole Foods Market Cooking Boulder website. I’m exploring the jet-black oil-cured olives from Morocco in combination with other North African flavors like sesame seeds and cilantro. I’ve got tips for using olives in summer salads, and keeping the saltiness in balance. Click on the Cooking Boulder logo to see my column and recipe. Thanks for reading!